Authentic Manipuri Nga Atoiba Thongba with Warm Chakhao Rice
A comforting and earthy Manipuri fish curry prepared with pan-fried potatoes and aromatic local herbs. Served alongside nutty black rice, this traditional northeastern meal delivers a soothing blend of delicate spices.
55min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Marinate the fish steaks with a pinch of turmeric and salt, then lightly shallow fry them in mustard oil until golden. Set aside.
2
In the same oil, add the potato chunks and fry until they develop a light crust. Remove and set aside.
3
In the remaining oil, sauté the chopped onions until translucent, then add ginger-garlic paste and green chilies.
4
Add chopped tomatoes, cumin powder, remaining turmeric, and salt, cooking until the tomatoes turn soft and oil separates.
5
Add the fried potatoes and enough warm water to create a light broth, bringing it to a gentle boil until potatoes are tender.
6
Gently slide in the fried fish steaks and simmer for 5 minutes so the flavors meld together.
7
Garnish with fresh cilantro and serve piping hot alongside warm Chakhao black rice.
Ingredients
500g fresh river fish steaks, cleaned and washed
2 medium potatoes, peeled and cut into thick chunks
1 large onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons mustard oil
Fresh cilantro leaves, chopped
Salt to taste
2 cups Chakhao (Manipuri black rice), cooked
*This AI-generated recipe may contain inaccuracies.